We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Puyango, Loja
Varietal: Caturra, Typica
Process: Honey
Altitude: 1600 masl
 
Ángel Moreno owns Finca El Tigre in the Puyango subregion of Loja, Ecuador. This 40 hectare farm has 15 hectares planted with roughly 30,000 coffee trees.They utilize a wet fermentation here for 28-32 hours followed by 28-30 days of drying on raised African beds. Finca El Tigre produces about 15,000kgs of coffee annually.
 
Similar to the Pulped Natural methodology, Honey coffee is depulped to remove the skin of the cherry, and the coffee seed is allowed to dry with some or all of its sticky fruit mucilage intact. This process retains some of the desirable characteristics of a full Natural coffee (heavy body, sweet fruitiness with lower acidity, deep chocolate notes) while also speeding the drying process considerably, and reducing some of the risks of spoilage, mold, and other defects that can occur with fully intact coffee cherry on the drying patios or tables.